Custard Apple – Atemoya

Description

Country of Origin – Brazil 🇧🇷
Class / Cat – CAT 1
Average Weight – 335 grams

Introduction

The Atemoya Custard Apple has an interesting heart-shape and a thick, green, textured skin. The flesh inside is white and soft and falls apart easily. This delicious fruit gets its name from the sweet, custardy flavour of the flesh. 

History

The Atemoya Custard Apple is a botanical cross between the Sugar Apple and the Cherimoya. It’s first-known breeding was in 1908 at a laboratory in Miami, where they later introduced it to the Philippines.

Regions

Since it’s invention in Miami, USA, the Atemoya Custard Apple has been spread all over the world to places including South America, Hawaii, Australia, South Africa, New Zealand, and Isreal. Atemoya Custard Apple’s are now commercially grown in multiple tropical locations.

Flavours & Texture

The Atemoya Custard Apple has a pleasant and surprising texture. It is soft with a slight grittiness and can be pulled apart with your hands. Its flavour is very similar to the Cherimoya – a sweet, creamy, custardy flavour with notes of vanilla and pineapple.

Preparation

The Atemoya can be eaten by spooning or biting the flesh out from the skin (which should not be eaten). The seeds should also be avoided. Many people like to use Atemoya Custard Apple in fruit salads or cold desserts.

Nutritional Value

Atemoya Custard Apples are an excellent source of vitamin C. They also contain a good amount of fibre, protein, calcium, and iron.